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The range / Indian Cooking Pastes & Sauces / Andhra Curry Style Paste
Indian Cooking Pastes & Sauces1 kg pouchHalal
Andhra Curry Style Paste
Bring bold South Indian flavors to your restaurant menu with our Andhra Style Curry Paste.
Authentic Andhra Style Curry Paste for Restaurants & Food Service Providers Andhra Pradesh, known as the “land of spice” in South India, has given the culinary world some of the most fiery, flavorful, and aromatic curries. Restaurants across the USA serving South Indian food—or even Indo-fusion menus—rely on Andhra Style Curry Paste to capture that authentic, bold taste profile.Premium Quality & Fresh Ingredients we believe that flavor starts with purity.Bold & Spicy Flavor – Signature Andhra-style heat balanced with tangy tamarind.
Rich Aroma – Infused with curry leaves, mustard seeds, and fresh spices. Perfect Consistency – Smooth paste texture that integrates easily into gravies.
Nutritional Integrity – Retains natural spice antioxidants and benefits.Our curry paste saves time in busy restaurant kitchens while ensuring that every batch of curry tastes authentic and consistent. Restaurant Applications This versatile paste can be used across a variety of menu items:Classic Andhra Curries – Andhra Chicken Curry, Gongura Curry, Mutton Curry, or Spicy Vegetable Curry.
Foodservice spec
| Pack | 1 kg sealed pouch |
|---|---|
| MOQ | 50 kg (50 pouches, mix any bases) |
| Shelf life | 18 months ambient |
| Yield | 10–18 portions per 1 kg pouch when prepared with protein, depending on the dish and portion size. |
| Storage | Store in a cool, dry place away from direct sunlight. Refrigerate promptly after opening and use within 5–7 days. |
| Allergens | Allergen information pending |
| Certifications | FDA · ISO · Halal · HACCP · GMP |
| Availability | Shown to trade accounts |
Full specification sheet and allergen statement per lot available to trade accounts on request.
Preparation
From pouch to plate
- Sear or sauté the protein (or vegetables / paneer) to colour.
- Add the base — typically 100–125 g per portion — and bring to a simmer.
- Adjust consistency with stock or water; simmer until the protein is cooked through.
- Finish to the house style (cream, butter, fresh herbs, a squeeze of lemon) and plate.
Sterilised with advanced Japanese technology. No preservatives.
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